Shortbread Fingers

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
    Serves
    18
  • Calories icon
    Calories
    282
based on 14 ratings

Soft and buttery, this classic recipe is delicious – once the shortbread is cooled dip in melted chocolate for an even more indulgence treat.

recipe updated Jun 17, 2024

Ingredients

  • Dark chocolate icon
    Dark chocolate
    200 g
  • Freeze-dried raspberries icon
    Freeze-dried raspberries
    50 g
  • Pistachios icon
    Pistachios
    50 g
  • Salted butter icon
    Salted butter
    250 g
  • Caster sugar icon
    Caster sugar
    125 g
  • Cake flour icon
    Cake flour
    250 g
  • Rice flour icon
    Rice flour
    100 g
  • Caster sugar icon
    Caster sugar
    2 tablespoons

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Kenwood Chef
  • kCook icon Square pan - 11"
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Small bowl

Step preview

  1. Line a clean square pan with parchment paper
  2. Attach K Beater
  3. Add salted butter and caster sugar to the Kenwood Bowl
  4. Mix with splashguard fitted - 1 min, Speed 4
  5. Then add cake flour and rice flour to the Kenwood Bowl
  6. Mix - 1 min, Speed 2
  7. Transfer dough to square pan
  8. Pat until level
  9. Cut into 18 fingers
  10. Prick lightly
  11. Freeze until firm
  12. Pre-heat oven - 140°C
  13. Bake - 45 min, 140°C
  14. Sprinkle with caster sugar
  15. Let cool - 15 min
  16. Turn out
  17. Add dark chocolate to a clean small bowl
  18. Dip biscuits into chocolate
  19. Sprinkle with freeze-dried raspberries
  20. Sprinkle with pistachios
  21. Let cool
  22. Serve
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